Wholemeal Shortbread

    This wholemeal shortbread can be made and enjoyed in various ways. For a gritty crumbly texture, use the exact recipe here; for a lighter coloured, crunchier texture substitute 125g of wholemeal flour with plain white flour. For more interesting results, you may wish to half-dip each biscuit in melted chocolate, or layer the top with salted caramel spread and melted chocolate. This recipe was first made using stoneground organic flour from Green's Windmill, Nottingham. Green's Windmill and Science Centre Phone: 0115 915 6878 Address: Windmill Ln, Nottingham NG2 4QB https://maps.google.com/maps?cid=17262486218998177572

    Nottinghamshire, England, UK
    9 people made this


    • 250g wholemeal flour
    • 160g salted butter
    • 50g caster sugar
    • 40g brown sugar
    • 1 tablespoon​ milk


    1. Mix sugars and flour together.
    2. With cool hands (rinse underfoot water and dry), add the chilled butter to the bowl. Use fingers to rub the flour and butter together into breadcrumb consistency. Avoid overworking as if if mixture is too soft it will just melt in the oven rather than cook and keep shape.
    3. Mix in 1 tablespoon of milk. This will help the mixture to bind and become a dough.
    4. Use hands to gather all the mixture into a dough ball. Chill it in the fridge for 20-30 minutes if dough is soft and sticky.
    5. Place dough on lightly flour-dusted surface. Roll out with rolling pin, or flatten with hands to an approximate thickness of between 1 - 1.5cm. If cracks appear in dough, just squash dough back together in that area.
    6. Preheat oven to 190 degrees Celsius. Cut dough using cutters or a knife, and place all biscuits on a lightly greased or paper lined baking tray.
    7. Bake for 15 minutes at 190 degrees Celsius, until lightly browned on edges and dry on top. Once finished, place on cooling rack and leave for 10 minutes to cool.
    8. Optional: melt some chocolate in a bowl. Dip each biscuit into the chocolate half way, so half the biscuit is coated. Place on a cooling rack or tray and cool in fridge unless chocolate is completely set.

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